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ORIGINAL PAPER
Rapidly fermentable carbon accelerates biofermentation, reduces
anti-nutrients, and improves the nutritional value
of Chromolaena odorata
1
Nusa Cendana University, Department of Animal Science, Faculty of Animal Husbandry, Marine and Fishery Science, Kupang 85001, Indonesia
Publication date: 2026-09-11
Corresponding author
G. Oematan
Nusa Cendana University, Department of Animal Science, Faculty of Animal Husbandry, Marine and Fishery Science, Kupang 85001, Indonesia
Nusa Cendana University, Department of Animal Science, Faculty of Animal Husbandry, Marine and Fishery Science, Kupang 85001, Indonesia
KEYWORDS
TOPICS
ABSTRACT
The aim of the experiment was to evaluate the effect of
biofermentation duration of fresh Chromolaena odorata leaves, using a readily
soluble carbon source, on nutrient content, digestibility, and concentrations
of anti-nutritional compounds. A completely randomised design (CRD) was
used to assess the effect of four treatments. Chromolaena odorata leaves
were supplemented with a soluble carbon source (liquid sugar), and either
not fermented (ICS0), or fermented for 7 days (ICS7), 14 days (ICS14), and
21 days (ICS21). The experimental variables included dry matter (DM), organic
matter (OM), crude protein (CP), crude lipid (CL), lignin, haemicellulose,
cellulose, acid detergent fibre (ADF), neutral detergent fibre (NDF), phytic acid,
oxalate, saponin, and nitrite. Additional variables were in vitro digestibility of
DM, OM, CP, and CL. Results showed that biofermentation time significantly
increased DM, OM, CL, total carbohydrate, metabolizable energy, and
in vitro digestibility of DM and OM. Conversely, a highly significant reduction
(P < 0.01) was observed in all fibre fractions and anti-nutritional compounds.
Improvements in nutrient composition and digestibility, together with reductions
in fibre fractions and anti-nutritional compounds, were most pronounced after
7 days of incubation, followed by slowdown in the rate of change. Calcium
and phosphorus concentrations, as well as the content and digestibility of CP
and CL, were unaffected by incubation time. It was concluded that the optimal
bio-fermentation period for C. odorata using liquid sugar as a soluble carbon
source was 7 days, as this treatment resulted in the greatest improvement in
nutritional value and the largest reduction in anti-nutritional compounds.
ACKNOWLEDGEMENTS
We express our gratitude to the Dean of the Faculty of Animal Husbandry, Marine and Fishery for providing the facilities and support necessary to conduct this research.
CONFLICT OF INTEREST
The Authors declare that there is no conflict of interest.
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